Scottish eggs
Beid
hamine
Hamine eggs
- 6 EGGS
- 6 SAUSAGES
- 100 GRAM BREADCRUMBS
- 4 EGGS
- PEEL OF 5 ONIONS
- 6 TBSP OIL
- 1 TBSP GROUND COFFEE
Boil 4 eggs 10 minutes and peel them. Cut the sausages open and take the meat out. Beat the remaining eggs. Roll the boiled eggs through the raw egg and cover them with the sausage meat. Roll them again through the raw egg and then through the breadcrumbs. Deep fry the eggs until they are golden brown at 180 degrees Celsius.
Put the eggs, coffee and onion peels in a pan and cover with water; add the oil. Bring to the boil and simmer on the lowest heat possible for at least 6 (!) hours. The white of the egg will become light brown.
Serve with ful medamis or sprinkle with dukka.
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